Trimming the salmon for this dish is not an exact science. In a perfect world, you would have 6 rectangles exactly the same size, but in fact you may need to patch the rectangles to approximate the size specified. The finished rolls will still look good. (If the salmon pieces are thick, you can pound them gently with a meat mallet or rolling pin to make them thinner and larger.) As you trim, reserve a few good-size pieces of fish to use for patching, but set aside about 1/4 cup of the smaller pieces for the salmon mousse.
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